Moroccan-spiced spaghetti squash from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • aqbailey on January 07, 2026

    This recipe is a favorite of mine from SK. I always add a can of drained chickpeas. I tried adding couscous (pearl) this time, and it was great for bulking it up.

  • Jardimc on September 14, 2022

    Simple to make, and delish. I doubled the cayenne.

  • lorloff on May 14, 2022

    We really liked this. Roasting the spaghetti squash worked great. The seasonings were lovely. I agree that adding some lemon at the end might be a good idea, but we liked it very much with the level of garlic which we thought was perfect. We would not reduce it at all.

  • imaluckyducky on October 22, 2014

    4.5 stars. This is pretty stinkin' easy and good. Deb gives a "cheat" of cooking the squash in the microwave (read: this is the perfect quick side) that has everything done in 10 minutes or less. The garlic may be a bit strong, if you're like me and have garlic cloves that were steroid-taking-large. Used cumin seeds that I toasted first since I didn't have ground. I thought this dish could use a hit of acid at the end after tasting, so I added a little squeeze of lemon juice and it brightened everything without making it sour. Will make again.

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